• 1/2 lb. ground pork
  • 1/4 lb. tiny cooked shrimp, chopped
  • 1/4 cup finely chopped water chestnuts
  • 1/4 cup finely chopped green onion
  • 1/2 tsp. finely chopped fresh ginger
  • 1 to 2 cloves garlic, minced
  • Few drops of sesame oil
  • 3 to 4 reconstituted Chinese mushrooms, finely chopped
  • 1/2 tbs. saki or sherry
  • Dash of salt
  • 1 tsp. cornstarch
  • 1 to 2 tbs. soy sauce
  • 1 pakage won ton wrappers
  • Oil for frying


Mix well all the ingereients, except the won ton wrappers. Place 1/2 teaspoon of filling in the center of each wrapper. Moisten the edges with water and fold to form a triangle. Fold the top of the triangle to meet the fold. Overlap the two corners and press together firmly.

Heat the oil in a wok or skillet. Add the won tons, a few at a time, and fry until browned. Serve warm with hot mustard or a sweet-and-sour sauce.

Makes 4 dozen.

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Submitted 6/13/05.
Source: San Francisco Encore
Submitted By: Rick Smith
Won Tons